News from Windy Willow Farm
2008 Week 11
This week’s share includes:
zucchini
yellow squash
cucumbers, pickling or slicing
1 head garlic
1 sweet onion – some of these onions are huge! If it’s too much for you to use in one sitting, I like to wrap it in plastic wrap, then in a plastic bag, into your fridge. With the double wrapping, it should prevent your fridge from smelling like onions.
1 Qt red potatoes – Last week I gave a choice of red or white potatoes, and red was the big winner! I can’t decide which I like better, and I’ll let you decide for yourself as well.
1 mixed Qt yellow and green beans
2008 Week 11
This week’s share includes:
zucchini
yellow squash
cucumbers, pickling or slicing
1 head garlic
1 sweet onion – some of these onions are huge! If it’s too much for you to use in one sitting, I like to wrap it in plastic wrap, then in a plastic bag, into your fridge. With the double wrapping, it should prevent your fridge from smelling like onions.
1 Qt red potatoes – Last week I gave a choice of red or white potatoes, and red was the big winner! I can’t decide which I like better, and I’ll let you decide for yourself as well.
1 mixed Qt yellow and green beans
1 eggplant, either black or purple
1 red cabbage
1 half-pint Sun Gold tomatoes – I’ve been promising these babies for weeks, and here’s your taste of the sweetest, most awesome tomato nuggets you can find. If you’ve never had them before, you should know some things: They ripen to orange. The moment they are ripe, they will split, but are still good to eat. They don’t store well at all (not that that should be a problem). Kids love them.
1 sweet pepper – The pepper plants are absolutely loaded with peppers. They look fabulous. I always start picking them prior to them turning full red or yellow, since we often get sunscald on the peppers, which basically liquefies the pepper right on the plant. We’ll be seeing a lot of these lovely peppers. I’m growing several varieties: the long thin ones are Italian fryers, called Carmen and several sweet bells that turn either red or yellow (and some of these are huge!). I also have some (accidental, thanks to the greenhouse) hot peppers coming next week.
*Bonus* one red tomato – There is an ongoing debate in my house, and it’s very predictable. I pick tomatoes and line them up on the counter. Mark’s (predictable) response is, “I see you’ve been picking unripe tomatoes.” I am a firm believer that you should pick tomatoes when they are almost ripe, because they ripen better off the vine (blasphemy, I know). Mark thinks they should stay till they’re completely ripe. I think that as soon as they ripen, you should eat them, because if they’re still on the vine, some bird or varmint will do the job for you. Please share your tomato theories with me. Other tomato suggestions: Store stem end down (I usually pull these off, so they don’t damage their neighbor tomatoes). On the counter, not the fridge. Squeeze (gently!) every day for a bit of give, and it’s ready to eat. There are thousands of tomatoes in my garden, waiting to ripen. I can’t wait!
Best guess for next week – Tomatoes, sweet peppers, hot peppers, cilantro (salsa fixins)
Photo Captions: 1) Fat and happy chicken on lush grass. 2) Sunflowers: The happiest faces in the garden and the only “weed” (they reseed themselves every year) I don’t allow anyone to pull.
I’m looking at the calendar to schedule the annual CSA picnic and bonfire. We generally do it on a Saturday in September (since the summer is so busy) as a nice ending to the season. Plus, it’s usually cooler for the bonfire. We provide the main course (lamb and/or pork on the grill) and dessert (I’ve been known to make a few strawberry/rhubarb pies). Attendees bring a dish to pass. There’s always plenty of vegetarian options, so if you are a vegetarian, please don’t worry! If anyone is interested in being involved in the planning, please speak up! I’ll send out an email with dates and voting buttons soon. Kids and family members welcome. I’m also thinking of doing it paper-free, and have everyone bring their own plate, utensils, napkin and glass.
With the cucumber season in full swing, we made our first batch of pickles last weekend. We used a method that Mark’s been researching that results in real, deli-style lacto-fermented pickles, and it was easy-peasy! We took a big pottery crock and lined the bottom with lots of dill (seed heads, flowers and the fern-like leaves), followed with lots of whole, peeled garlic cloves. A couple of horseradish leaves (the recipe said that horseradish leaves or grape leaves would help the cukes stay crunchy), a handful of peppercorns and then come the whole cucumbers (we did 20-30). On top of that, you pour the water/salt mixture (1/2 gallon water to 3/8 cup sea salt [6 tablespoons]) then we covered with an upside-down plate, a gallon jug of water on top to push it all down, and cheesecloth to keep out the bugs. In a few weeks, we’ll be sampling our own pickles! We’ve made dill pickles for years, but this method is so easy, no cutting of the cukes, or hot water. We do have one obstacle to figure out: what to do with the pickles once they’re ready – can them at that point or add brine or add cukes? Or eat them all at once! (The recipe we started with was from Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods by Sandor Ellix Katz, Chelsea Green Publishing Company, 2003).
Four inches of rain in one week does not make Gwen a happy camper! Several crops did like the rain: corn, beans and all of the weeds. The raspberries, however, did not. Last Friday I tried to pick berries for our farm stand, and I would grab a beautiful berry, only to find that it had gone moldy. So we’re out of berries for a while, till the next variety ripens. I’m also anticipating that the summer squash will soon succumb to the powdery mildew it gets every year (it comes in on the wind and storms). We need some hot, dry days to dry things up!
Thanks for your support, we love being your farmers!
Gwen, Mark, Sarah and Jason Hyde
© 2008 Gwen Hyde
Olive Oil Roasted Eggplant with Lemon Eggplant recipe link
Submitted by: SandraRated: 4 out of 5 by 2 members
Prep Time: 15 MinutesCook Time: 25 Minutes
Ready In: 40 MinutesYields: 4 servings
"Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish."
INGREDIENTS:
1 large eggplant
3 tablespoons extra virgin olive
oil
salt and pepper to taste
2 tablespoons fresh lemon
juice
DIRECTIONS:
1.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
2.
Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
3.
Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.
Lemon-Mint Couscous with Grilled Zucchini Lemon-Mint Couscous with Grilled Zucchini
Adapted from The Classic Zucchini Cookbook, by Nancy C. Ralston, Maryanor Jordan, and Andrea Chesman (Storey Books, 2002).
Most summer squash varieties are interchangeable in recipes.All summer squash have tender, edible skins and flesh that rangesfrom mild and nutty to buttery or cucumber-like. But the shapeand appearance of these squashes vary considerably.
This hearty salad can be served as a vegetarian main course orside dish:
INGREDIENTS 1 1/2 cups instant couscous1/2 teaspoon salt2 1/4 cups boiling water 2 medium-sized zucchini, quartered and sliced 1/3 cup extra virgin olive oil3 tablespoons fresh lemon juice Salt and freshly ground black pepper 3/4 cup crumbled feta cheese 1/2 cup black olives 1/4 cup chopped fresh mint
1. Lightly oil a vegetable grill rack. Prepare a medium-hot fire in the grill with the rack in place.
2. Combine the couscous, salt, and boiling water in a large mixing bowl. Cover and let stand until the couscous is tender and the water is absorbed, about 10 minutes. Fluff with a fork.
3. Meanwhile, in a medium-sized bowl, combine the zucchini, oil, and lemon juice. Season to taste with salt and pepper and toss to coat.
4. Lift the zucchini out of the marinade with a slotted spoon and grill until tender, turning occasionally, 8 to 10 minutes.
5. Add the grilled zucchini to the couscous, along with the feta cheese, olives, and mint. Add salt and pepper to taste. Toss to combine.
6. Serve at room temperature.
Chilled Cucumber SaladCDKitchen http://www.cdkitchen.comCategory: Cucumber Salad Serves/Makes: 6 Difficulty Level: 2 Ready In: 30-60 minutesIngredients:
2 cups thinly-sliced chilled cucumbers1/2 teaspoon salt1 cup thinly-sliced fresh onions1/4 cup vinegar1/4 cup water1 tablespoon sugar1/2 teaspoon dill weed1/4 teaspoon black pepper1 dash cayenne
Directions:Place cucumber slices in medium-size glass bowl and sprinkle with salt. Stir in onions. Place remaining ingredients in 2-cup glass measure and beat with fork to combine. Pour over cucumbers and onions and toss lightly. Refrigerate at least 30 minutes. Stir before serving.Recipe Location: http://www.cdkitchen.com/recipes/recs/133/ChilledCucumberSalad69769.shtmlRecipe ID: 40550Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!This recipe is from CDKitchen http://www.cdkitchen.com
1 red cabbage
1 half-pint Sun Gold tomatoes – I’ve been promising these babies for weeks, and here’s your taste of the sweetest, most awesome tomato nuggets you can find. If you’ve never had them before, you should know some things: They ripen to orange. The moment they are ripe, they will split, but are still good to eat. They don’t store well at all (not that that should be a problem). Kids love them.
1 sweet pepper – The pepper plants are absolutely loaded with peppers. They look fabulous. I always start picking them prior to them turning full red or yellow, since we often get sunscald on the peppers, which basically liquefies the pepper right on the plant. We’ll be seeing a lot of these lovely peppers. I’m growing several varieties: the long thin ones are Italian fryers, called Carmen and several sweet bells that turn either red or yellow (and some of these are huge!). I also have some (accidental, thanks to the greenhouse) hot peppers coming next week.
*Bonus* one red tomato – There is an ongoing debate in my house, and it’s very predictable. I pick tomatoes and line them up on the counter. Mark’s (predictable) response is, “I see you’ve been picking unripe tomatoes.” I am a firm believer that you should pick tomatoes when they are almost ripe, because they ripen better off the vine (blasphemy, I know). Mark thinks they should stay till they’re completely ripe. I think that as soon as they ripen, you should eat them, because if they’re still on the vine, some bird or varmint will do the job for you. Please share your tomato theories with me. Other tomato suggestions: Store stem end down (I usually pull these off, so they don’t damage their neighbor tomatoes). On the counter, not the fridge. Squeeze (gently!) every day for a bit of give, and it’s ready to eat. There are thousands of tomatoes in my garden, waiting to ripen. I can’t wait!
Best guess for next week – Tomatoes, sweet peppers, hot peppers, cilantro (salsa fixins)
Photo Captions: 1) Fat and happy chicken on lush grass. 2) Sunflowers: The happiest faces in the garden and the only “weed” (they reseed themselves every year) I don’t allow anyone to pull.
I’m looking at the calendar to schedule the annual CSA picnic and bonfire. We generally do it on a Saturday in September (since the summer is so busy) as a nice ending to the season. Plus, it’s usually cooler for the bonfire. We provide the main course (lamb and/or pork on the grill) and dessert (I’ve been known to make a few strawberry/rhubarb pies). Attendees bring a dish to pass. There’s always plenty of vegetarian options, so if you are a vegetarian, please don’t worry! If anyone is interested in being involved in the planning, please speak up! I’ll send out an email with dates and voting buttons soon. Kids and family members welcome. I’m also thinking of doing it paper-free, and have everyone bring their own plate, utensils, napkin and glass.
With the cucumber season in full swing, we made our first batch of pickles last weekend. We used a method that Mark’s been researching that results in real, deli-style lacto-fermented pickles, and it was easy-peasy! We took a big pottery crock and lined the bottom with lots of dill (seed heads, flowers and the fern-like leaves), followed with lots of whole, peeled garlic cloves. A couple of horseradish leaves (the recipe said that horseradish leaves or grape leaves would help the cukes stay crunchy), a handful of peppercorns and then come the whole cucumbers (we did 20-30). On top of that, you pour the water/salt mixture (1/2 gallon water to 3/8 cup sea salt [6 tablespoons]) then we covered with an upside-down plate, a gallon jug of water on top to push it all down, and cheesecloth to keep out the bugs. In a few weeks, we’ll be sampling our own pickles! We’ve made dill pickles for years, but this method is so easy, no cutting of the cukes, or hot water. We do have one obstacle to figure out: what to do with the pickles once they’re ready – can them at that point or add brine or add cukes? Or eat them all at once! (The recipe we started with was from Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods by Sandor Ellix Katz, Chelsea Green Publishing Company, 2003).
Four inches of rain in one week does not make Gwen a happy camper! Several crops did like the rain: corn, beans and all of the weeds. The raspberries, however, did not. Last Friday I tried to pick berries for our farm stand, and I would grab a beautiful berry, only to find that it had gone moldy. So we’re out of berries for a while, till the next variety ripens. I’m also anticipating that the summer squash will soon succumb to the powdery mildew it gets every year (it comes in on the wind and storms). We need some hot, dry days to dry things up!
Thanks for your support, we love being your farmers!
Gwen, Mark, Sarah and Jason Hyde
© 2008 Gwen Hyde
Olive Oil Roasted Eggplant with Lemon Eggplant recipe link
Submitted by: SandraRated: 4 out of 5 by 2 members
Prep Time: 15 MinutesCook Time: 25 Minutes
Ready In: 40 MinutesYields: 4 servings
"Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish."
INGREDIENTS:
1 large eggplant
3 tablespoons extra virgin olive
oil
salt and pepper to taste
2 tablespoons fresh lemon
juice
DIRECTIONS:
1.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
2.
Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
3.
Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.
Lemon-Mint Couscous with Grilled Zucchini Lemon-Mint Couscous with Grilled Zucchini
Adapted from The Classic Zucchini Cookbook, by Nancy C. Ralston, Maryanor Jordan, and Andrea Chesman (Storey Books, 2002).
Most summer squash varieties are interchangeable in recipes.All summer squash have tender, edible skins and flesh that rangesfrom mild and nutty to buttery or cucumber-like. But the shapeand appearance of these squashes vary considerably.
This hearty salad can be served as a vegetarian main course orside dish:
INGREDIENTS 1 1/2 cups instant couscous1/2 teaspoon salt2 1/4 cups boiling water 2 medium-sized zucchini, quartered and sliced 1/3 cup extra virgin olive oil3 tablespoons fresh lemon juice Salt and freshly ground black pepper 3/4 cup crumbled feta cheese 1/2 cup black olives 1/4 cup chopped fresh mint
1. Lightly oil a vegetable grill rack. Prepare a medium-hot fire in the grill with the rack in place.
2. Combine the couscous, salt, and boiling water in a large mixing bowl. Cover and let stand until the couscous is tender and the water is absorbed, about 10 minutes. Fluff with a fork.
3. Meanwhile, in a medium-sized bowl, combine the zucchini, oil, and lemon juice. Season to taste with salt and pepper and toss to coat.
4. Lift the zucchini out of the marinade with a slotted spoon and grill until tender, turning occasionally, 8 to 10 minutes.
5. Add the grilled zucchini to the couscous, along with the feta cheese, olives, and mint. Add salt and pepper to taste. Toss to combine.
6. Serve at room temperature.
Chilled Cucumber SaladCDKitchen http://www.cdkitchen.comCategory: Cucumber Salad Serves/Makes: 6 Difficulty Level: 2 Ready In: 30-60 minutesIngredients:
2 cups thinly-sliced chilled cucumbers1/2 teaspoon salt1 cup thinly-sliced fresh onions1/4 cup vinegar1/4 cup water1 tablespoon sugar1/2 teaspoon dill weed1/4 teaspoon black pepper1 dash cayenne
Directions:Place cucumber slices in medium-size glass bowl and sprinkle with salt. Stir in onions. Place remaining ingredients in 2-cup glass measure and beat with fork to combine. Pour over cucumbers and onions and toss lightly. Refrigerate at least 30 minutes. Stir before serving.Recipe Location: http://www.cdkitchen.com/recipes/recs/133/ChilledCucumberSalad69769.shtmlRecipe ID: 40550Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!This recipe is from CDKitchen http://www.cdkitchen.com
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